Basmati rice - 1.5 cups
Brinjal - 5
Green chili - 1
Onion - 1
Curd - 2 tsp
Curry leaves - 7
Cashews - 18
Mustard seeds - ¾ tsp
Cumin seeds - ¾ tsp
Turmeric powder - ¼ tsp
Coriander leaves - ½ tsp
Grated coconut - 1 tsp
Water - for cooking the rice,
Peanut oil - 2 tsp
Salt - as required
Small bay leaf - 2
Stone flower - 1 small piece
Coriander seeds - 2 tsp
Dry red chili - 1
Unsweetened desiccated coconut - 1.5 tsp
Cumin seeds - 1 tsp
Cloves - 3
Cinnamon - 1 inch
Caraway seeds - ½ tsp
White sesame seeds - 1.5 tsp
Black peppercorns - 4
Asafoetida - 1 pinch
On a low flame in a small frying pan, dry roast the whole spices mentioned under the list "for the masala",Except sesame seeds and desiccate coconut. Roast the spices till they become aromatic.
Then add the desiccated coconut and sesame seeds and continue to dry roast till the coconut becomes golden.
Keep Stirring regularly so that the coconut does not get burnt. Let this spices cool.
Once the roasted spices + coconut mixture gets cooled, grind them fine in a dry grinder or coffee grinder.
Rinse the rice for a few times in water. Then soak the rice in water for 30 mins and then drain them. Keep the Soaked rice aside.
Quarter or chop the brinjals/aubergines and keep them in a bowl of salted water for 15 minutes. This soaking does Not discolor them and gets rid of the bitterness if any.
Heat oil in a large thick bottomed pan and splutter the mustard seeds and cumin seeds.
Then add onions and saute till the onions turn translucent.
Add curry leaves and green chilies. Stir.
Then add the drained brinjals along with turmeric powder.Stir and saute 3 to 4 minutes.
Then add the soaked rice, 2 to 3 tsp of the freshly ground masala and yogurt.
Stir and pour water. Season with salt.
Again stir very well.
Cover with a lid and cook the rice on a low flame till the grains are tender and cooked.
Meanwhile, roast cashews in a pan till they get some brown spots on them. Instead of cashews, you can also add Peanuts and roast them in the same way.
Once the rice is cooked, fluff gently.
Add grated coconut, chopped coriander leaves and the roasted cashews. Mix gently.
Now ready to your brinjal rice.